Ingredients
The following ingredients have 4 Servings
- 4 tablespoons Sun-Dried Tomatoes, reconstituted in hot water for 30 minutes
- 1 cup Mayonnaise (We always choose Duke's)
- 1 cup Sour Cream
- 1/2 cup shredded Asiago Cheese
- 1 Green Onion (sliced 1/4-inch, reserve a few pieces to sprinkle over top)
- 1/4 cup Mushrooms
- 1/4 cup shredded Asiago Cheese (to spread over top)
Instruction
- Remove tomatoes from water. Discard water.
- Squeeze as much water out of tomatoes as you can.
- Slice tomatoes into fine strips. Set aside on a paper towel-covered plate to absorb the rest of the water.
- Clean mushrooms and slice into 1/4-inch pieces.
- Add mayonnaise, sour cream 1/2 cup Asiago Cheese, green onion (except those few pieces reserved for garnishing) and mushrooms in food processor. Blend well at low speed.
- Pour mixture into a mixing bowl.
- Add tomatoes. Gently mix, by hand, until mixed well.
- Spoon mixture into a microwave and oven-safe serving dish. Store, covered, in the refrigerator, until ready to serve.
- When ready to serve, preheat broiler.
- Place dish in microwave and heat through.
- Carefully remove from microwave (dish will be hot).
- Sprinkle with 1/4 cup Asiago cheese.
- Put under the broiler and heat until cheese topping melts and browns.
- Carefully remove from oven (dish will be very hot).
- Serve hot (Be sure to warn your guests that it is very hot!) with toast points, pitas and other dippers.
